Pineapples are
nutritionally packed members of the bromeliad family. This
delightful
tropical fruit is high in the enzyme bromelain and the antioxidant
vitamin C,
both of which play a major role in the body's healing process.

Bromelain is a natural anti-inflammatory that has many health
benefits and encourages healing. According to Dr. Andrew Weil,
bromelain is very effective in treating bruises, sprains and strains
by reducing swelling,
tenderness and pain. This powerful anti-inflammatory effect can also
help relieve rheumatoid arthritis symptoms and reduce postoperative
swelling.

Additionally, the bromelain contained in fresh pineapple can relieve
indigestion. This enzyme helps break down the amino acid bonds in
proteins,
which promotes good digestion.

Pineapples provide an ample supply of vitamin C too, a commonly known
antioxidant that protects the body from free radical damage and
boosts
the
immune system. Vitamin C helps build and repair bodily tissue and
promotes
wound healing. The body uses vitamin C to help metabolize fats and
cholesterol, absorb iron, and synthesize amino acids and collagen.
Collagen
is one of the primary building blocks of skin, cartilage and bones.
Vitamin
C also decreases the severity of colds and infections.

Furthermore, due to its high vitamin C content, pineapples are good
for your oral health as well. A study conducted at the State
University of New York
at Buffalo found that vitamin C can reduce your risk of gingivitis
and
periodontal disease. Besides increasing the ability of connective
tissue to
repair itself, vitamin C also increases the body's ability to fight
invading
bacteria and other toxins that contribute to gum disease.
Periodontal
disease, which destroys gum tissue and underlying jaw bones, has been
linked
to heart disease, stroke and type 2 diabetes.

So if you want a natural way to enhance your body's healing
mechanisms,
promote overall good health and tantalize your taste buds, pineapples
are the
way to go. Choose the fresh fruit because it has the most healing
properties. Unfortunately, most of the bromelain in canned pineapple
is
destroyed due to the heat used in the canning process.

When choosing a fresh pineapple, do not judge ripeness solely based
upon
color. There are several varieties on the market that range from
green to golden yellow. The most important factor in determining
ripeness is smell,
let your nose help you decide. Ripe pineapples give off a sweet,
fresh
tropical smell. Avoid pineapples that give off an unpleasant odor or
have
any soft spots or areas of dark discoloration. Once home, let the
pineapple
sit on your counter at room temperature until ready to use. This
will
preserve its sweet and tangy flavor.

To prepare pineapple, you need to peel it, remove the eyes (the
thorny
protrusions within the puffy squares of the skin) and the fibrous
center.
First, cut off the top and bottom of the pineapple with a sharp
knife.
Place
the pineapple upright on a cutting board and carefully slice off the
outer
skin. With a sharp paring knife or the end if a vegetable peeler,
remove the
eyes. Don't cut too deep, just enough to lift out the section that
contains
the eye. Then, remove the fibrous core. One way to do this is to
cut
the
pineapple lengthwise into 4 wedges (quarter it) and cut around the
fibrous
center core. Another popular way is to slice the pineapple crosswise
and
remove the cores individually with a cookie cutter. Once the fruit
is
prepared, it can be diced and eaten fresh, added to salads and
entrees
for an
exotic flavor, or made into tasty tropical drinks.

Blend all of the above ingredients in a food processor or blender for
1-2 minutes, until smooth and creamy.
Makes about 2-3/4 cups (2 servings)

This recipe is from Monique N. Gilbert's book "Virtues of Soy: A
Practical Health Guide and Cookbook" (Universal Publishers, 2001, p.
169).

Copyright C Monique N. Gilbert - All Rights Reserved.

Monique N. Gilbert, B.Sc., is a Health Advocate, Certified Personal
Trainer/Fitness Counselor, Recipe Developer, Freelance Writer and
She began a
low-fat, whole
grain, vegetable-rich diet in the mid-1970's. This introduced her to
a
healthier way of eating and became the foundation of her dietary
choices
as
an adult. She became a full-fledged vegetarian on Earth Day 1990.
Over
the
years she has increased her knowledge and understanding about health
and
fitness, and the important role diet plays in a person's strength,
vitality and longevity. Monique feels it is her mission to educate
and enlighten
everyone about the benefits of healthy eating and living. She is the author
of
"Virtues of Soy: A Practical Health Guide and Cookbook" (Universal
Publishers, $19.95 US, available at most online booksellers).
E-mail her at monique@chef.net or visit her website at www.virtuesofsoy.com